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March 17, 2022

Stay ahead of the curve with real-time updates, expert insights, and breaking news from the global confectionery industry. At International Confectionery, we bring you in-depth coverage on the latest trends, innovations, and developments shaping the world of chocolate, sweets, ingredients, packaging, and production technology.

Check back regularly for the latest updates, and be sure to become an International Confectionery member to get access to our newsletters, videos, and latest issues, giving you direct access to top confectionery stories as they happen.

biscuit production

Biscuit production: how wide is wide enough?

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International Confectionery Technical Editor, Clay Gordon, explores the world of biscuit production and the enrobing process involved in this.
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Kanegrade

Product Spotlight: Kanegrade

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As more consumers are desiring stronger flavours, Kanegrade have responded with their impressive range of flavoursome fruit powders.
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Wymbs

Ask the Expert: Wymbs

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In light of Wymbs 40th anniversary, confectionery journalist Angus Kennedy takes us on a tour around the Wymbs site and the company’s growing success. 
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Jelly sweets, caramels and chocolates - International Confectionery

Fi Asia is returning for its 25th edition

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Informa Markets in ASEAN, as an organiser, are confident that Food ingredients Asia exhibitions will demonstrate how business to business trade fairs can
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Callebaut’s

Callebaut’s Dessert Report reveals chocolate sales opportunity

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Callebaut’s latest Dessert Report takes a deep-dive into the ever-evolving foodservice landscape, providing operators with a comprehensive overview
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